Useful recipes blanks for the winter: pickled eggplants stuffed with carrots, garlic and other vegetables

The process of fermentation of vegetables and fruits helps to increase their shelf life, to preserve their nutritional value.

When fermenting, vegetables and fruits become an extraordinary taste and aroma. This method of harvesting vegetables for the winter is one of the oldest.

Pickled eggplants are good in combination with other vegetables or meat, as well as a separate dish. When serving, you can cut them into circles, or you can eat them entirely. If sudden guests descend, you can always get a prepared jar of pickled eggplants and surprise with a simple, but nevertheless unusual dish.

What is this process?

Fermentation is one of the ways to harvest crops, berries and fruits for the winter, as a result of which, in the process of physico-chemical moments, lactic acid appears, which is a natural preservative. Vegetables pickled in brine (whole or slices), or in personal juice (they are crushed, chopped, chopped), added salt, under the influence of lactic acid bacteria is the fermentation procedure (fermentation). Salt is not considered an important ingredient, it affects the taste and inhibits the formation of pathogenicity.

The term of fermentation depends on several factors:

• temperatures;
• amounts of salt.

What canning to choose?

What better eggplant to cook for the winter: pickled or salted? Salting and fermentation known methods of storing fruits and vegetables. Salt and lactic acid are considered the main preservative agents. They inhibit the formation of harmful germs and protect fruits and vegetables from rotting.

Lactic acid is very important for the human body. It stands out for fresh taste and is not as sharp and spicy. In fermented vegetables there is a greater amount of lactic acid, and salt dominates in pickles.

Storage methods

This vegetable can not be attributed to vegetables with a long shelf life. But if you comply with specific conditions, they can be saved for a long period. List of ways:

1. In a dark place (basement, cellar, storeroom).
2. Falling asleep wood ash.
3. Hanging
4. Drying
5. Freezing in the refrigerator.

What kind of vegetables are preferred?

For this procedure it is necessary to take medium-sized vegetables (up to 10-12 centimeters long), young,having a thin skin without damage and brown spots. They should also be smooth, dense and resilient.

What are the benefits and harm of the dish?

When using eggplant the body gets great benefits. Their useful properties lies in its chemical composition, it includes:

1. minerals such as iron, sodium, sulfur, magnesium, calcium, chromium, potassium, zinc, iodine, aluminum, manganese, molybdenum;
2. natural sugars;
3. carbohydrates;
4. squirrels;
5. tannins;
6. fats;
7. various vitamins;
8. cellulose;
9. organic matter;
10. pectins.

Eggplants are contraindicated in:

• Gastrointestinal disorders, diseases of the duodenum, acute gastritis and ulcers.
• Osteoarthritis.
• Pancreatic Diseases.
• Insulin treatment.
• With exacerbation of gout.
• Kidney disease.

What is suitable dishes?

Appetizing pickled eggplants are obtained when cooked in an enamel saucepan, or in earthenware and wooden dishes.But you can ferment in glass jars, but it is necessary to keep such containers away from sunlight. Tar must be washed and doused with boiling water.

Cooking options

No other additives

Ingredients:

• Blue - a couple of pieces.
• For the marinade: for one liter of liquid - 30 grams of salt, two bay leaves and four peas of allspice.

Cooking:

1. Cook vegetables from 5 to 7 minutes in brine (one glass of salt per liter of liquid), pre-puncture them with a fork.
2. At the end of the cooking period, remove and allow time to drain.
3. Add grated garlic and black pepper to the longitudinal section.
4. Put eggplants in a thicker container and pour over the marinade.
5. Next, cover the container with a lid and put it in the refrigerator, or in a cold place for two weeks.

Stuffed with greens and other things

Consider one of the best quick recipes: cooking for the winter fermented eggplant stuffed with carrots and greens with garlic in a pan.
Ingredients:

• 8 kilograms of eggplant;
• 2 kilograms of carrots;
• 400 grams of garlic;
• bunch of parsley;
• 100 milliliters of sunflower oil for roasting.

Cooking:

1. Remove the stalk together with the pulp and slightly cut all the eggplants.
2. Then put them in boiling water and boil for about five minutes in salted water.
3. Boiled vegetables are placed on top of each other and covered with a yoke to get rid of excess water.
4. Grate carrots and fry in butter.
5. Skip the garlic through the garlic press, chop the parsley is not very finely.
6. Add the prepared garlic and parsley to the carrots, add salt.
7. When the eggplants have cooled, fill them with one or two tablespoons of the carrot mixture.
8. Stuffed vegetables are placed in a container and watered with brine (1.5 tablespoons of salt per liter of liquid).
9. The container is placed in heat. Depending on the temperature background eggplants boil from 3 to 5 days.

With celery

Ingredients recipe for pickled aubergine with celery:

• One kilogram of eggplant.
• Two pieces of garlic.
• 2 bunches of celery.
• Salt.
• Two or three bay leaves.
• 50 ml of sunflower oil.
• Water.

Cooking:

1. Remove the stem and cut along.
2. Eggplants cook in salted water (about two tablespoons of salt for one liter of liquid) for about 15 to 20 minutes until cooked.
3. Boiled vegetables cool and get rid of excess liquid.
4. Cut the garlic and celery into large pieces.
5. Prepared ingredients put into the eggplant cuts.
6. Put the eggplants in a container with a bay leaf and pour cold brine (2.5-3 tbsp. Salt per 1 liter of water).
7. Cover and leave to warm for three days.
8. After add the sunflower oil and refrigerate.

With cabbage

Now the recipe for pickled eggplant stuffed with cabbage and carrots.
Ingredients:

• 1,650 kg of eggplants;
• carrot;
• 500 grams of white cabbage;
• two bell peppers;
• two or three cloves of garlic;
• 0.5 liters of water;
• 2, 5 tbsp. l salt, ground pepper.

Cooking:

1. Wash the eggplants, remove the stalks and make punctures with a fork.
2. Boil the water and put it in liquid for 5 minutes.
3. After cool.
4. Carrot coarsely grate, chop cabbage finely.
5. Peeled peppers cut into small strips.
6. Grind the garlic.
7. All components are mixed, salt and pepper, let the mixture stand for about 20 minutes.
8. Vegetables cut incised eggplant.
9. Using water and salt, we prepare brine, which then needs to be cooled.
10. Put eggplants with filling in a container, add pickle and press down with a load.
11. Keep warm for three days. After add the sunflower oil and refrigerate.

Recipe in batter

Ingredients:

• 2-3 eggplants;
• 1 egg;
• 5 tablespoons of breadcrumbs;
• vegetable oil;
• salt.

Cooking:

1. Cut the eggplants into slices one centimeter thick, sprinkle with salt and let stand 30 minutes.
2. Then rinse in cold water.
3. Beat the egg a little.
4. Dip each eggplant circle into the egg mixture, then roll in breadcrumbs.
5. Fry in a pan in oil on each side until golden brown.

Quick way

Ingredients:

• Eggplant - 350 grams.
• Onions - 60 grams.
• Garlic - 10 grams.
• Salt - to taste.
• Vegetable oil - for frying.
• Sugar - half a teaspoon.
• Black pepper.
• Vinegar 6% - 1.5 tsp.

Cooking:

1. Wash the eggplant, remove the stem.
2. Cut into strips.
3. Cover with salt in a bowl, let stand 30 minutes.
4. Peel and chop the onion rings.
5. Add sugar and salt to it, vinegar.
6. Let the onions marinate.
7. Remove eggplant from excess moisture.
8. Fry vegetables in oil for 10 minutes.

What else can you add?

This vegetable goes well with other vegetables, for example:

• potatoes;
• tomatoes;
• zucchini;
• parsnip.

A photo

Take a look at the photo of recipes for pickled eggplant with garlic and herbs for the winter.

How to store?

Well preserved pickled eggplants in the refrigerator. They need to be put in glass jars, put the load, add a little oil in order to avoid the process of further fermentation.

Possible problems and difficulties

1. Eggplants should be pierced with a fork, this will prevent the vegetable from cracking.
2. Boiled eggplants must be held under the load to remove excess water.
3. It is not necessary to pack into the tank in a thick way, so that the brine fills all the gaps and turns out to be space for air, due to which they will deteriorate.
4. Avoid digestion of eggplant

What can cook up?

Pickled eggplants are suitable for meat and vegetable dishes. Before serving, you must pour a little sunflower oil or soy sauce. On holidays, pickled eggplants will be a very good snack in any home.

Pickled eggplants as a snack is a “magic wand” for any hostess for both a holiday and dinner in the family circle. In these eggplants there is practically no oil, so the liver is not under pressure, as after.

The advantage of this product is a pleasant sour taste, which is obtained not because of the addition of vinegar, but because of the fermentation process.